An effective safety program can take a brewery from good to great as there are potential hazards in every facet of the manufacturing environment. Breweries must continually evaluate, educate, and execute safety-conscious measures to ensure that the working environment, welfare of staff, and the quality of products are prioritized. Brewery Safety outlines how to establish a culture of safety, train staff, and prevent accidents—from physical trauma and chemical irritations to biological hazards and psychosocial risks.

“Cider is a broad and complex category,” commented ACA chief executive officer Michelle McGrath. “Our program is designed to give professionals in the beverage and hospitality industries a thorough knowledge of cider, the how and why as well as the what, empowering them to not only improve their ability to help advise customers but to create and grow whole cider programs. It is really the equivalent of any of the other well known and respected professional certification programs such as Cicerone® or the Court of Master Sommeliers. It is clear how much having those credentials can enhance someone's career prospects, and we're seeing that with the CCP program, too.”